TAPAS DINNER PARTY - Feb. 2010 (Dena and Sam)

Tortilla Española (adapted from tapas by Susan Tee)
Submitted by Catherine and George

1 lb. waxy potatoes, peeled and cut in small cubes
1 large onion, chopped
scant 2 cups Spanish olive oil
4 large eggs
salt and pepper

Heat the olive oil in a large, non-stick skillet. Add potatoes and onions, and reduce heat so that potatoes and onions just simmer—they are not really frying and should not get brown. Cook gently for 20 minutes until a piece of potato breaks when pressed with the edge of the spatula. If potatoes begin to brown, turn the heat down. When the potatoes are cooked, pour the contents of the skillet into a colander in a bowl to drain the olive oil.

Break the eggs into a bowl and beat well; season to taste with salt and pepper. Pour 2 tablespoons of the recovered olive oil into a 10-inch non-stick skillet and heat. Put the potatoes and onions into the egg, mix gently, and pour mixture into the skillet. Reduce heat and cook for three to five minutes, until just the underside is set, using a spatula to gently push the potatoes down into the egg until they are submerged, and keep loosening the tortilla underneath so it won’t stick to the pan. Remove skillet from heat, place a large dinner plate over the top of the skillet, and flip the pan over so the omelet falls onto the plate. Slide the omelet back into the skillet with the cooked side up and continue cooking for 3 to 5 minutes, or until firm and crisp on the outside but still soft in the center.

Serve hot or cold, cut into wedges, garnished with parsley and strips of roasted red peppers, with sofrito sauce on the side.